Top 15 Amazing Camping Cooking Tips

[michael123]

Here are some useful tips for more fun cooking time:

Tip Number 1: Write down a menu of all the dishes you intend to cook in the camping trip. It is better to opt for simple dishes that wouldn't take your entire day preparing. From this menu, create a checklist of the ingredients, cookware and utensils you need to bring to ensure that you don't forget anything.

Tip Number 2: Prepare ingredients at home. Measure them and put them in resealable plastic bags with labels so that you don't spend all day cooking. Remember, there are still other activities to do.

Tip Number 3: Half-cook meat, poultry of fish at home. This will save cooking time as well as fuel for the stove. Place them in plastic containers and then freeze in the cooler. What's also great about this is that pre-cooked meat last longer than raw meat.

Tip Number 4: Rely on dependable camping stoves. You don't want your grand cooking endeavor be ruined by a stove that wouldn't lit up. It is better to opt for trusted brands like Coleman for your camping stoves.

Tip Number 5: Don't forget to bring a grate if you plan to grill. Don't assume that the camp site will have all the amenities that you need.

Tip Number 6: Bring extra matches and keep them dry by putting in waterproof containers like film canisters. These canisters are also great as containers for salt and pepper.

Tip Number 7: Be flexible in your menu. Don't wail or send your family to the next town to get you a green onion for your dish. Improvise or use an alternative ingredient that can be found within the perimeters of your campsite.

Tip Number 8: Bring small amounts of seasonings, condiments, and other food supplies to save packing space. Instead of bringing the huge bottle of ketchup, just bring sachets or transfer an amount enough for the whole family in a smaller container.

Tip Number 9: It is better to use block ice in your ice chest because it lasts much longer than cube or tube ice.

Tip Number 10: Rub the bottoms of pots and pans with dishwashing soap before cooking. This will make cleaning time afterwards easier.

Tip Number 11: Pocket knives come in handy during camp cooking. Use those that have locking features to avoid accidental folding of the blade when you cut up meat or slice a loaf of bread.
Tip Number 12: Never leave food outside your tent to prevent attracting bears or other animals.

Tip Number 13: Don't forget to bring a heavy duty aluminum foil and a couple of ziplock bags. They don't take up much space and have a wide variety of uses.

Tip Number 14: Cover pots and pans during cooking so the meals will get done faster and to save fuel. This will also keep unwanted insects out of your food.

Tip Number 15: Apply a little cooking oil on your camp grill so that food will not stick on it.

We know that you know your way around cooking but you'll surely find these cooking tips helpful and amazing

[FSULady]

Thanx Michael123 for some great memories.
For a family of 6: Take 1-7" & 1-10 or 12 " frypan w/ lids, 1 Dutch Oven for slow cooking OR put it on stove with water to heat up while you are eating ... instant dishpan!, 1 handleless sauce or double boiler top that will nest in Dutch oven for space-saving and of course a coffee pot. I used to take my pressure cooker, too!. This kit plus heavy duty foil and non-stick vegetable spray and you can cook ANYTHING!

If you don't have old mismatched pots 'n pans, shop the garage sales or thrift stores and
build yourself a camp supply box. Besure to clean and restock it as soon as you can after each trip. Then it is just grab and go have fun with your family time.
I used to freeze water in half-gallon screw top milk jugs for the cooler. We had 2 coolers
one with the drinks only. This kept people out of the "food" cooler and kept the food and frozen items very nicely.

Have a great summer folks. FSU Lady

[howdah]

I just want to comment on the tip about leaving food outside your tent. Do not store it inside the tent either or the critters will come in after it. You can keep small critters out of the food by storing it in bins with tight fitting lids. That won't keep bears out, however. I have even heard of bears breaking windshields to get into cars to get food. If bears want the food, don't try to stop them.

[Kitchen Witch]

The only thing I disagree with is the partailly cooking meat and fish.

Cook completely, thaw and re-heat - fish doesn't take long to cook at all - I would just cook as needed and not ahead of time.

No matter what you read on packages of frozen fish, the best method is to thaw completely and to cook immediately. If you can't thaw first, cooking time should be doubled.

Cook poultry completely - never partially cook to finish cooking later.

[Kitchen Witch]

Food Safety Advice for Outdoor Cooking

Handle and prepare outdoor food with care to avoid food borne illnesses.

From the U.S. Department of Agriculture
Outdoor cooking is popular with many Americans. In fact, more than half of U.S. families say they cook outdoors year round. If outdoor cooking is part of your weekend plan, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely:

From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination - which can happen when raw meat or poultry juices drip on other food - put packages of raw meat and poultry into plastic bags.
Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.
At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 degrees Farenheit or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.


Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking

Cook Thoroughly
SAFE MINIMUM
INTERNAL
TEMPERATURES
Whole poultry:
165 °F
Poultry breasts
165 °F
Ground poultry:
165 °F
Hamburgers, beef:
160 °F
Beef, veal, and lamb (steaks, roasts and chops):
Medium rare 145 °F
Medium 160 °F
All cuts of pork:
160 °F

Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145°F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160°F. All poultry should reach a minimum of 165°F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served - at 140 °F or warmer.
Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked - without charring - to a safe temperature does not pose a problem.
To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

[Emily14]

If cooking over a fire on a grate you can easily do any kind of meat. Potatoes - slice up and put in tin foil packages with butter, seasonings. Breakfast - take a large pot with you boil some water. Also take some zip-loc baggies. Cut up what you want in an omelet. Crack the eggs into the baggies and drop in the other ingredients - Cheese, tomatoes etc., drop baggie into the boiling water and boil for several minutes.


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Wheat Grass Benefits, , Health Directory

[Memphis Foodie]

Run a wire clothes hanger thru the roll of paper towels. You'll have a handy hanger & it's easy to move around the campsite as needed.

Take toliet tissue w/you as there is never any in the toliets when needed. Hanger idea good too for the TP. You may feel sheepish while you carry it, but you'll be prepared & the person that chuckled when you walked past - well guess what their problem w/be.

Take extra baggies in various sizes & slip into a larged baggies. You'll find you 'em for everything.

Be sure your dog or cat has plenty of water & are secure after dark. Never leave them lose to run. Smaller animals fall prey to coyotes & attract other preditors. (When I lived in CA smaller animals were called "coyote food".)

A small garden rake comes in handy to clear debris & clean-up the camp areas.

If you are a regular camper, an old military footlocker is great to set up as a kitchen. Handles make it easy for 2 people to carry, resists elements & additonal seating if needed.

For evening cocktail hours we stash our wine & liquor bottles inside 1/2 gallon juice & milk cartons. Just wide enough to toss in a few ice cuke to keep cool & discrete enough the neighbors don't notice. LOL.

Purell, hand/baby wipes make quick help for clean hands for cooking or eating.

A large stock/soup pot is handy to boil water when needed & the pot makes a better dishpan than plastic as plastic always seems to be greasy & hard to clean. A few drops of ammonia in the dishwater helps w/greasy dishes/pots cleanup.

[aitchy]

We keep a cooler for frozen, a cooler for cold and a cooler for drinks, we hang paper towels with sash cord from any handy protuberance. I cook several one pot meals and then freeze them into a solid block, they thaw slowly and help keep the frozen cooler cold. We marinate beef and chicken before we freeze it, by the time it thaws it's ready to cook, the marinade helps keep the bacteria down. We have a waffle iron that heats on a burner--wonderful treat with pie filling and whipped cream. Eat and clean up well before sundown and the critters are much less of a problem. Don't cook in your sleeping space. BEARS. Don't put garbage out at night, keep it in your cooler until you can dispose of it properly. Look at your fork before putting it in your mouth--eating bees is no fun.